1 lb. pork loin
1 sm. bunch broccoli
4 scallions, chopped
1 tbsp. gingerroot (grated)
4 cloves garlic
2 tbsp. soy sauce
2 tbsp. wine or sherry
1 tsp. sugar
1 tsp. sesame oil
1 egg white
1 tsp. hot bean paste
2 tbsp. water
2 tbsp. cornstarch

Pound the pork and slice into 1 x 2 inch pieces. Marinate for 1/2 hour in egg white, 1 tablespoon cornstarch, 1 tablespoon soy sauce and 1 tablespoon wine. Cut broccoli into pieces and steam. Fry pork over high heat until brown. Remove pork and discard all but 1 tablespoon oil. Add garlic to remaining oil and cook for about 1 minute. Add chopped scallions, ginger, bean paste and stir. Add pork, broccoli and sesame oil and stir. Mix remaining 1 tablespoon cornstarch, soy sauce, wine and 2 tablespoons water and 1 teaspoon sugar. Add to wok, stir about 1 minute to thicken sauce. Serve over rice.